Lemon Orzo Spring Salad


4 servings (1 serving = 1 ½ cup portion)

Prep time: 30 mints



¼ cup fresh, diced yellow peppers

¼ box or ¾ cup orzo pasta

1 tsp. lemon zest

¼ cup fresh, diced green peppers

2 cups medium-cubed, fresh zucchini

¼ cup fresh, diced red peppers

2 tbsp. chopped fresh rosemary

3 tbsp. fresh lemon juice

½ tsp. dried oregano

½ cup fresh, diced

Vidalia or red onion

¼ cup and 2 tbsp. olive oil

½ tsp. black pepper

3 tbsp. Parmesan cheese, grated

½ tsp. red pepper flakes



Cook the orzo pasta, drain, and let sit according to the package instructions. (Not to rinse.)

On moderate heat, sauté the onions, zucchini, and peppers with 2 tbsp. of oil in a large mixing pan until translucent. In a big bowl, add the lemon juice, lemon zest, half a cup of olive oil, rosemary, cheese, and oregano, pepper, and red pepper flakes.

In a big bowl, add the orzo pasta and sautéed vegetables and fold gently till it’s mixed.



Nutrition per Serving

Calories; 330 kcal,

Protein; 6 g,

Sodium; 79 mg.

Phosphorus; 134 mg,

Dietary Fiber; 5 g,


Potassium; 376 mg.



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